Recipe: Lamb and Bean Salad with Olive and Lemon Dressing

LAMB AND BEAN SALAD WITH OLIVE AND LEMON DRESSING

FOR THE BEAN SALAD:
1 pound fresh green beans, stemmed, washed, broken into 2-inch pieces
2 cups cooked white beans (great northern or cannellini) or chickpeas (garbanzos)
1 medium red onion, thinly sliced
1 cup chopped fresh parsley
1/2 pound cherry tomatoes, cut in half
1 fire-roasted peeled red bell pepper, cut into strips (or bottled roasted red pepper)
20 Kalamata or other Mediterranean olives, pitted
FOR THE OLIVE AND LEMON DRESSING:
1 tablespoon Dijon mustard
2 teaspoons finely chopped lemon zest
2 teaspoons dried oregano (preferably Greek)
2 teaspoons minced garlic
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons water
1/2 olive oil
2 tablespoons pitted chopped kalamata or other Mediterranean olives
TO ASSEMBLE:
1 pound cooked leg of lamb -- sliced, cut into 1-inch strips
1 pound rotelle or small shells (optional)
1/2 cup diced or crumbled feta cheese

TO MAKE THE BEAN SALAD:
Boil the green beans for 4 to 5 minutes in salted water to cover until fairly tender. Drain and cool under cold running water. In a large bowl, mix together the beans with the other salad ingredients.

TO MAKE THE OLIVE AND LEMON DRESSING:
In a food processor, blend together the mustard, lemon zest, oregano, garlic, pepper, vinegar, lemon juice, and water until smooth. With the processor running, add the oil, blending to make a homogenous dressing. Pour the dressing into a small bowl and stir in the chopped olives. You will have about 1 cup. The dressing will keep for 1 week, covered, in the refrigerator.

TO ASSEMBLE THE SALAD:
Toss the Bean Salad with the dressing. Arrange it on a shallow serving platter or bowl. Sprinkle with the feta cheese and place the lamb strips on top.

TO SERVE THE SALAD WITH PASTA:
Cook the pasta until al dente. Drain and toss with a little oil and then mix into the dressed Bean Salad. Place the salad on a serving dish and top with the cheese and lamb strips.

Makes 4 to 6 servings, 6 to 8 with pasta
Source: The Complete Meat Cookbook by Bruce Aidells and Denis Kelly